We feature the largest selection of treats and Canadian Maple Syrup you’ll find in Niagara Falls!

Chocolate World houses over 1,800 square feet of delectable chocolates and biscuits from all over the world along with Ice wine products, locally-made jams, herbal teas, and lots more!

Check out the Maple Syrup Frequently Asked Questions below.

Top 10 Questions about…Canadian Maple Syrup

1) Where is maple syrup produced?

85% of the world's maple syrup inventory is produced right here in Canada.

2) Can maple syrup be made in Europe?

The sugar maple was transported and replanted in parts of Europe in order to begin the production of maple sap on the other side of the world.  Although the tree created sap, there was no sugar content in it! The climatic conditions were just not suitable for producing the necessary sugary substance.

The sugar bush thrives on steep, rich soils and long, bitter winters, which makes Canada the perfect place to pick up your fresh, 100% pure maple syrup.

3) Why does maple syrup cost more than regular table syrup?

A lot of work goes into making pure maple syrup! It takes the evaporation of 40 litres of maple sap right from the maple tree to make 1 litre of maple syrup. 

The sap only contains about 2% sugar and must contain exactly 66% sugar content in order to be considered Pure Maple Syrup, which is done through evaporation.

Maple syrup is boiled even further to make maple cream, maple sugar, and maple candies.

4) When is maple syrup collected?

Usually in March, but it has to be harvested when there are cold nights followed by warmer days since sap will only flow above freezing point.

During the freezing cold nights, the sap is drawn up through the tree, and then during the warmer days it comes back down and is collected through the spigots.

5) Are there any health benefits to maple syrup?

Absolutely! Maple syrup is a naturally nutritious food processed by heat with no added ingredients, which makes it 100% pure. Maple syrup contains calcium (more than milk), potassium (more than bananas), manganese, magnesium, phosphorous, and iron. It also contains trace amounts of vitamins B2, B5, B6, riboflavin, biotin and folic acid.

6) What can I do with maple syrup other than put it on my pancakes? 

Maple syrup is often used in place of sugar or honey in baking and other food preparations. It's great with your morning cereal, in dishes including pork, bacon or poultry, as a topping for ice cream, pancakes, fruit, yogurt, toast, or waffles, or even added to tea, coffee, or your favorite liquor.

7) How many kinds of maple syrup are there?

Four – Extra Light, Light, Medium, and Amber. They all have the same sugar content at 66%.

The longer the sap stays in the tree, the stronger the maple flavour becomes and the darker the liquid gets. There is less sugar in the sap at this point which means it will take more evaporation and thus produces a stronger maple flavour. This also affects the colour of the liquid but does not increase sugar content.

8) What kinds of trees make maple sap?

The best kind of tree is the Sugar Maple (aptly named!), because it contains about 2-2.5% of sugar in the sap. Other trees include the Red Maple, Silver Maple, and the Ash Leafed Maple.

Remember, if you see sticky sap coming out of a tree, it is definitely not maple sap! It doesn't get sticky until it has been evaporated.

9) What is tapping?

Tapping is the insertion of a spigot (a little metal stick with a hole in it) into the maple tree through which the sap drips out (like a tap in your bathroom) into either a bucket, which hangs off of the tree, or into a vacuum line that is connected to the Sugar Shack, where the maple sap is stored.

10) Who discovered maple sap?

One legend has it that the Native Americans discovered maple sap while on a hunting expedition. While hunting, an axe was thrown at an animal but missed, hitting a sugar maple instead. Noticing an unusual liquid coming from the tree, the hunter tasted it and realized a very subtle sweetness. Sap was then collected using a piece of hollowed bone which acted as the “spigot”, with hollowed out gourds acting as the “bucket”, since tools and equipment were not yet available. The Natives would pour the collected sap onto a log that had been hollowed out from the top. Then, after heating up large rocks in the fire, they would carefully place the hot rocks into the log, thus causing the sap to evaporate making the liquid thicker and sweeter, over a very long period of time. The maple syrup became a necessary staple in the winter time because of the health benefits. Since vegetables were not available, maple syrup provided the vitamins and minerals needed in order to prevent sicknesses, such as scurvy. The use of cauldrons over a hot fire to evaporate maple sap was later introduced after the Pilgrims arrived with their tools and equipment.